BLUEBERRIES EVERYWHERE!!

It has been a very long and busy day. My friend gave me 7 bags (I think she said they were 2-lb. bags) of berries. Each bag probably held about 2 quarts. OK... so that equals 3 1/2 GALLONS of blueberries, which yielded 56 half-pint jars of jam and marmalade. WHEW! Don't think I'll need to put up jam or marmalade for a LONG time. And anyone needing a gift from me this year.... guess what they are going to get!

I made a double batch of regular jam, a double batch of Splenda jam, a double batch of regular blueberry orange marmalade, and a double batch of Splenda marmalade. I've think I will have everyone covered with all of that!

For the jam I just used the recipe in the Sure Jel box. For the marmalade, the recipe follows. I was going to take a picture, but you know how I am about the camera, and besides, this dark purple stuff in the pot or in jars just would not show up very well. So here's the marmalade recipe.

BLUEBERRY ORANGE MARMALADE

1 1/2 med. or large oranges (I use large ones... I LOVE oranges)

1 cup of water

1/8 teaspoon baking soda

4 cups crushed blueberries

5 cups sugar (or Splenda)

1 box fruit pectin (If using Splenda be sure to get the pectin labeled "No Sugar" pectin!)

1/2 teaspoon butter or margarine to prevent foaming

Peel the oranges; remove white pith from the rind and finely chop rind. Chop orange pulp and set aside. Place rind in a large pot with water and baking soda; bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes. Be sure to NOT let this boil dry!

Add chopped orange pulp, crushed berries, butter and pectin. Bring to a rolling boil over high heat, stirring very frequently. Add sugar; return to a rolling boil stirring constantly; continue boiling for 1 minute.

Remove from heat; pour into sterile jars, seal, and invert for 5 minutes. Turn right side up and let cool completely. Yield about 6 pints.